Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in olive oil. Meatless, refreshing, Mediterranean-style pasta recipe that doesn't need any meat!
What kind of ravioli to use?
For this recipe, I used store-bought ravioli stuffed with pesto. You can use ravioli stuffed with anything! You can also use cheese stuffed ravioli, veggie stuffed ravioli, or pretty much any kind of ravioli you see in the store. You can make your own ravioli if you like too.
Back in the day, I used to make my own homemade Italian-style ravioli from scratch, such as these spinach and goat cheese ravioli or these delicious spinach and ricotta cheese ravioli.
What makes this recipe work?
- To make ravioli taste delicious and not boring or bland, you have to make sure the ravioli is accompanied by something that enhances its flavor, such as a delicious sauce or a bed of vegetables. In this case, I sautéed chopped sun-dried tomatoes, chopped artichokes, capers, and spinach in olive oil and garlic and then added cooked ravioli into all of this deliciousness.
- The recipe takes only 30 minutes from start to finish. Easy and fast is always good!
- You can use any type of ravioli you like. Stuffed with anything. Store-bought or homemade. Any ravioli will work in this recipe.
- These Italian ravioli taste so good and look amazing on a plate. Great presentation (that's easy to make) never hurts!
Ingredients needed for this Italian ravioli recipe:
- store-bought ravioli (cheese ravioli, or pesto ravioli)
- olive oil
- sun-dried tomatoes
- artichoke hearts
- capers
- garlic
- Italian seasoning
- spinach, fresh
- Parmesan cheese, shredded
How to make Italian ravioli:
1) Cook store-purchased ravioli until al dente. Drain.
2) Heat 2 tablespoons of olive oil on medium heat in a large skillet. Add chopped sun-dried tomatoes, chopped artichokes, capers, minced garlic, Italian seasoning, and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
3) To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. Sprinkle with shredded Parmesan cheese when serving.
Easy recipe
I love spinach and artichokes, and I knew they would make a great combination with ravioli. And, capers and sun-dried tomatoes always make pasta recipes even more delicious.
It's such an easy recipe, especially if you buy high-quality, pre-made ravioli in the store - and there are plenty of choices these days. Just dress them up with these sautéed vegetables, and you have a delicious dinner that everybody will enjoy. This Italian ravioli recipe tastes like something from the Mediterranean restaurant: pasta, veggies, olive oil, and garlic. What's not to like?
While store-bought ravioli work great in this recipe, you can always make your own ravioli and use your own homemade ravioli with this recipe as well.
I've made 3 different types of ravioli completely from scratch in my own kitchen in the past and published the recipes with detailed instructions on this blog. I used ravioli mold to make my own homemade ravioli but you can use your own favorite ravioli-making tool. See the recipes below.
Homemade ravioli recipes:
I made these ravioli completely from scratch (made my own ravioli dough, ravioli filling, etc.) - see 3 recipes below:
- Ravioli with spinach and ricotta cheese filling, in tomato cream sauce
- Ravioli with Goat Cheese and Spinach filling in a delicious creamy Mushroom and Parmesan sauce
- Pumpkin Ravioli with brown butter sauce and pecans
Other ravioli recipes you might like
If you enjoyed this Italian ravioli recipe, you might enjoy these recipes that you can make with store-bought ravioli, as well:
- Mushroom Ravioli with Spinach
- Chicken Ravioli Skillet with Basil Pesto and Veggies
- Butternut Squash Ravioli with Brown Butter Sauce and Pecans
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
Ingredients
- 8 oz ravioli use cheese ravioli or pesto ravioli
- 2 tablespoons olive oil
- ¼ cup sun-dried tomatoes chopped
- 1 cup artichoke hearts chopped
- 4 cloves garlic minced
- 3 tablespoons capers drained
- ½ teaspoon Italian seasoning
- 2 cups spinach fresh
- 1 tablespoon olive oil and more (if desired)
- ¼ cup Parmesan cheese shredded
Instructions
- Cook ravioli until al dente. Drain.
- In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
- To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
- When serving, top with shredded Parmesan cheese.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I made this for dinner, so easy, quick and delicious, not to mention nutritious. thanks you for your recipes.
You're very welcome, Carol. I am thankful for your review! 🙂
This is a very good flavor blend!
In fact I might say pretty spectacular!
First time making it as a main course I did use chicken/mozzarella ravioli.
My next dinner party I’ll use just cheese ravioli with grilled chicken.
Thank you for such a positive review and the 5-star rating! 🙂 This will be so good with grilled chicken! 🙂
My husband and I really enjoyed this recipe. It has such great flavor. I made it several times. The only thing I have added is pine nuts which is a great finishing touch.
Kathy, I am so glad this recipe is worth repeating!! 🙂 And, pine nuts are a perfect addition!
Now a fan favorite in my household!
So glad, Doreen! 🙂
I want to take this to a party in the evening, can I make it in the morning, and then put it in a crockpot and transport it to the party?
Sharon, sorry for the last response. Yes, you can make it in advance, keep it in the fridge, and then reheat in a crockpot, in a micorowave oven, or on the stovetop when ready to serve. This dish reheats well!
Definitely a keeper, this was delicious! Great for me anytime, but excited to have another vegetarian dish for my daughter in law!
Michele, thank you for such a great review! So glad both of you enjoy this dish!
I prepared as directed. Id make it a weeknight staple because time is minimal, taste is maximal. But id add more sun dried tomatoes and more artichokes. Add salt, despite the capers. It’s amazing, and if you have a carnivore, adding roasted chicken would be a chef’s kiss. Still, delicious on its own!
Thank you for your rave review, Misha! ❤️ The more veggies the better! 🙂
Great recipe! Easily made and so delicious! Another regular meal.
Jocelyne, I am so happy this recipe is worth repeating. Thank you for your review! 🙂
This looks yummy! A question: Is it really 8 ounces of ravioli? For four servings? Most store-packaged fresh ravioli in 8 ounce or 10 ounce packages contain 2 to 2.5 servings. I just want to confirm the amount of pasta. Thank you!
8 oz of ravioli would make 2 servings, I agree, especially, if this is the only dish you're serving.
Fabulous recipe! Used store bought fresh four cheese ravioli and sundried tomatoes in oil . A definite keeper and not only for Valentine's Day..thank you Julia!
Linda, thank you for your 5-star review! Great to hear that this recipe is worth repeating! 😉
I made this recipe tonight! It’s a pretty dish. It came together quickly and was very tasty!
Ann, I am so glad you enjoyed this! Thank you for your 5-star review! ❤️
Very good! Very easy to make. I did add some sliced black olives & bacon pieces to it.
Dorene, I love the addition of olives and bacon pieces - thank you for sharing! ❤️
Holy moley Julia this recipe was out of this world delicious! I used the Trader Joe's Porcini Mushroom & Truffle Raviolis. Planning to make this again for a friend's special birthday. Next time I'll add toasted pine nuts on top for a little crunch. Thank you again for a fabulous recipe. So glad I found your blog 🙂
Bonoca, I am very happy as well that you found my blog! 🙂 Porcini Mushroom and Truffle raviolis sound A-M-A-Z-I-N-G!
I made this for first time also using Trader Joe’s porcini mushroom ravioli and will most definitely make it again!
Porcini mushrooms ravioli sound like the perfect choice here!! ❤️
Hi Julia. This recipe looks delicious. Just curious. Did you use marinated artichoke hearts in your recipe or the ones that come packed in water in a can? Thanks in advance for answering 🙂
Bonoca, I used marinated roasted artichokes - Seggiano brand (not artichokes packed in water). I hope this helps! 🙂
Thank you for responding so quickly. One other question...did you use sun-dried tomatoes that are packed in oil or the ones without? I'm getting all my ingredients together now! Can't wait to make it 🙂
Bonoca, I think I've used sun-dried tomatoes without oil here. But, as far as the sun-dried tomatoes are concerned, it truly doesn't matter. You can use the ones packed in oil - they are softer. Just make sure to drain the sundried tomatoes of all the oil really well - otherwise the dish will be too greasy. That's the only benefit of using the sun-dried tomatoes without olive oil - avoid all that extra grease.
Hi Julia
I’ve made this dish exactly as written 3 times. It is delish. Thank you.
Victoria, I am so glad you've enjoyed this recipe. ❤️❤️